No Knead Bread
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1.5 cups water
1¼ teaspoons salt
Cornmeal or wheat bran as needed
option 2 with nuts, seeds or dry fruits
3 cups bread flour
1/2 cup raisins
1 1/4 teaspoon table salt
3/4 teaspoon cinnamon
1/2 cup walnuts
1 1/2 cups water
1/2 teaspoon instant or active dry yeast
pinch fresh ground pepper
wheat bran, cornmeal or additional flour for dusting (I used wheat bran)
option 3: whole wheat and beer
2 cups (10 ounces) all purpose or bread flour
1 cup (5 ounces) whole wheat flour
1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. salt
2 Tbs. honey (I used 2 Tbs. raw sugar)
3/4 cup plus 2 Tbs. (7 ounces) water at room temp
1/4 cup plus 2 Tbs. (3 ounces) mild flavored beer
1 Tbs. white vinegar
option 4 with whole wheat only
4 cups whole wheat flour (I use King Arthur Whole Wheat Flour)
2 cups water plus 4 tablespoons water
2 teaspoons salt
½ plus 1/8 teaspoon yeast
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.